Fresh Cream Burfee

INGREDIENTS

500g klim155g nestle cream¾ cup water 3 cups icing sugar1 teaspoon butter1 teaspoon rose essence¼ teaspoon Elachi (cardomom) powder250 ml fresh cream

METHOD

Rub nestle cream and klim powder and leave aside till dry (preferably overnight or a few hours).
Once dry process little at a time in a food processor and sift through a large sifter and leave aside.
Boil water, icing sugar, rose essence and Elachi (cardomom) powder till sticky. Boil for atleast 15 to 20 minutes.
Heat fresh cream with one teaspoon butter seperately.
Pour syrup and fresh cream mix into klim mix and fold in with a large spoon.
Then beat till smooth with electric hand beater (do not over beat).
Pour into pyrex and let it cool then sprinkle with coloured badams and refrigerate overnight. Next day cut in squares. Or scoop into individual cupcake papers. Enjoy

INFO & TIPS

You could line your pyrex with wax paper should you wish or spray a slight bit of spray and cook onto your pyrex before pouring in the burfee.

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